A proud Tucson native, Chef Ryan Clark's culinary journey is deeply rooted in his commitment to using fresh, local, and sustainable ingredients. His dishes showcase the vibrant, distinctive flavors of the region, embodying a culinary sensibility that honors the rich traditions of his hometown.

 

​Chef Clark’s passion for the kitchen started in 1999 when he began cooking at Tucson’s ¡Fuego! Restaurant. By the time he graduated in 2008 from the Culinary Institute of America in Hyde Park, New York—where he earned top honors and a place on the Dean’s List—he had already set his sights on becoming a leader in the culinary industry. At just 23, Clark was named one of the Top 16 Junior Chefs in the United States by the American Culinary Federation, marking the promising start of an illustrious career.

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After refining his craft in New York, Clark returned to Arizona, where he worked at Elements Restaurant in Paradise Valley under acclaimed Chef Beau MacMillan. He later honed his skills at the world-renowned Canyon Ranch Resort & Spa and The Dish Bistro in Tucson. His culinary expertise culminated in his first Executive Chef role at the Lodge on the Desert, which paved the way for opening his first restaurant in downtown Tucson—earning acclaimed awards in from 2013-2015. In 2016, Chef Clark was appointed Executive Chef at the AAA Four Diamond and Forbes Four Star-rated Casino Del Sol, overseeing a team of 450 associates across 12 culinary operations, including the prestigious PY Steakhouse—recognized as a Forbes 4-Star Recommended Restaurant in 2024.​

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In the fall of 2024, Chef Clark took on a new venture as the Executive Chef at Loews Ventana Canyon Resort, a luxurious destination set in Tucson’s stunning Sonoran Desert. There, he leads the culinary team at one of the region’s most scenic and adventurous resort properties, offering everything from nature trails to championship golf courses and world-class cuisine.​

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A member of the American Culinary Federation (ACF) since 2000, Chef Clark has continually demonstrated his dedication to excellence. In 2012, at 26 years old, he earned a silver medal and was certified as a Certified Executive Chef. Most recently, he was honored with the 2022 Western Region Chef of the Year award at the ACF National Conference.​

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Chef Clark is the proud holder of Tucson’s Iron Chef title for three consecutive years and has appeared on major platforms like the Today Show, the Taste of the NFL, and the Nirvana Food and Wine Festival. His culinary expertise has also earned him the privilege of cooking for high-profile figures including Wayne Gretzky, Will Smith, Britney Spears, Rob Thomas, and Gene Simmons.​

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Outside the kitchen, Chef Clark is committed to giving back to the community. He mentors Jr. Culinary Students through the Arizona C-CAP and JTED programs, contributes to the Southern Arizona Slow Food Program, and hosts his monthly “Dinners with Chefs” event, where he collaborates with other chefs to create exceptional dining experiences. As a Chef Ambassador and Mentor for Tucson City of Gastronomy, Clark plays a vital role in inspiring and shaping the future of the culinary industry within his community.

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In 2013, Chef Clark released his first cookbook, Modern Southwest Cooking, which blends his passion for regional cuisine with a commitment to showcasing the best local ingredients.

 

Discover some of Clark’s favorite local partners—exceptional producers, farmers, and makers who help bring the best of the region to your table:  Barrio Bread, Chilttepica, Covilli Brand Organics, Desert Pearl Mushrooms, Dragoon Brewing Co., E&R Pork, EZ Ranch, Forbes Meat Co., Future Sprouts, Hayden Flour Mills, Heirloom Farmers Markets, High Energy Agriculture, Mission Garden, Molina Pierson de Terrenate, Monsoon Chocolate, Pivot Produce, Queen Creek Olive Mill, Ramona Farms, San Xavier Co-op Farm, Sleeping Frog Farms, Tucson Tamale Co., Whiskey Del Bac